This simple Chicken Roulade recipe is a regular feature on the Evergreen Muizenberg summer menu and has been enjoyed by residents for years. Light and fresh, this classic dish is the perfect summer meal, particularly when accompanied by a crispy and colourful chef’s salad.

Chicken Roulade
Serves 4

Ingredients
4 chicken breast fillets, deboned and skinless
100 g peppers, diced
40 g onion, diced
1 clove garlic, crushed
40 g feta cheese, roughly crumbled
5 g chicken spice
Pinch of ground coriander
Bread crumbs
1 egg, beaten

Method
Butterfly the chicken breast fillets and flatten them. Combine the peppers, onion, feta, garlic and chicken spice in a bowl. You can also add some of the beaten egg to bind the mixture if necessary. Divide the mixture equally between the fanned out chicken breast fillets and roll them shut. Brush with the beaten egg and coat with the bread crumbs. Pan-fry for two minutes and then bake in the oven at 150°C for 20 minutes.